Zucchini Lasagna

Several years ago when I tried to clean upon my diet, gluten and grains were the first to go. I, like many other people out there, thought gluten-free noodles was the answer. Of course now that I’ve completed several Whole 30s, my knowledge of living a healthier, gluten-free diet has improved dramatically. For example, instead of replacing my lasagna noodles with gluten-free noodles, I now replace them with a vegetable. Genius! (Wish I was the first one to think of that!)

You’ll never even miss the noodles. No pasta? No problem! Promise.

This recipe has become quite the regular at our home, so I feel like I have a few quick tips to offer. First, when it comes to slicing those zucchini I like to use a mandolin like this one HERE. You’ll get the perfect 1/8″ zucchini slices, every time!

Also, don’t skip the salting and grilling or you’ll end up with super soggy lasagna. And nobody likes that.

Finally, my favorite sugar-free pasta sauces can be found at Trader Joe’s and Costco. ALWAYS read your labels because that sugar can be so darn sneaky.

You won’t miss the pasta! Promise!

Zucchini Lasagna

Servings: 6-8

Ingredients

1 Tbl olive oil

1/2 onion, chopped

3 cloves garlic, minced

1 lb lean ground beef

1 Tbl Italian seasoning

salt & black pepper, to taste

3-4 medium zucchini, thinly sliced lengthwise

1 jar Spaghetti Sauce (sugar free)

1-1/2 cup ricotta cheese (can sub w/ cottage cheese)

1/4 cup parmesan cheese, grated

1 large egg

2 cups mozzarella cheese, grated

Instructions

Begin by thinly slicing your zucchini approximately 1/8″ (I use a mandolin on the largest setting) and laying them out on a paper towel. Lightly salt each slice and set aside for 10 minutes. This will allow your zucchini to “sweat” our excess water to ensure your lasagna is not too soggy. After 10 minutes, blot off excess moisture with a paper towel.

For this next step I use my George Forman, but you can use your BBQ. My Forman is just a little easier! I head it to med/high heat and “grill” for approximately 3 minutes. Set aside.

In a large saucepan over medium/low heat, sauté onions in oil until fragrant, approximaely 3 minutes. Add minced garlic and continue to sauté for 30 more seconds. Add ground beef and cook until no longer pink. Drain excess oil and season with Italian seasoning and s&p. Pour in spaghetti sauce and stir until combined.

Preheat oven to 375 degrees F.

In a medium bowl combine ricotta, parmesan and egg and stir to combine.

In a 9×12 casserole dish, spread a thin layer of sauce along the bottom and line with a single layer of zucchini. Top with 1/2 cheese mixture then 1/2 meat mixture and 1 cup mozzarella. Add a second layer of zucchini then top with remaining cheese and meat. Cover with foil and bake for 30 minutes, then remove foil and bake an additional 20 minutes (this will dry up excess liquid). Then add the remaining 1 cup of mozzarella and bake for 10 minutes more, or until cheese is melted.